World Cuisine

  • 125 g (4 oz) dried split black lentils
  • 500 ml (17 fl oz) boiling water
  • 3 tablespoons butter
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 teaspoons finely grated fresh root ginger
  • 2 green chillies, split in half lengthways
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika, plus extra for sprinkling
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 200 g (7 oz) cooked or canned red kidney beans
  • 500 ml (17 fl oz) water
  • 200 g (7 oz) baby leaf spinach
  • salt
  • large handful of chopped fresh coriander
  • 200 ml (7 fl oz) single cream

Place the black lentils in a sieve and wash under cold running water. Drain, place in a deep bowl and cover with cold water. Leave to soak for 10–12 hours.

Rinse the lentils then place in a saucepan with the measured boiling water. Bring to the boil, reduce the heat and simmer for 35–40 minutes or until tender. Drain and set aside.

Meanwhile, melt the butter in a large saucepan and add the onion, garlic, ginger and chillies. Stir-fry for 5–6 minutes and then add the turmeric, paprika, cumin, ground coriander, kidney beans and reserved lentils.

Add the measured water and bring the mixture to the boil. Reduce the heat and stir in the spinach. Cook gently for 10–15 minutes, stirring often. Remove from the heat and season with salt. Stir in the chopped fresh coriander and drizzle over the cream. Sprinkle over a little paprika and serve immediately in warmed bowls with hot Parathas (see page 226).

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